KitKat Cone


I don’t know if you guys are getting tired of reading about KitKats on my blog. I’m certainly not tired of eating them. Although usually I wrote about a new flavor of KitKat, this time I’m writing about KitKat and ice cream cone hybrid that I came across in Bali. To be honest, it wasn’t all that special. It was pretty much just a Cornetto style chocolate ice cream cone with a KitKat stuck in it, almost like a “whippy” in the UK. Not that it wasn’t good though. I enjoyed it, but if I never see one again I could live with that.

Fear Factor – 0 / Taste Test – 6


Torch ginger flower ice cream


During my vacation in Bali I came across torch ginger flower in my food a couple of times. At one restaurant the waiter explained that this flower does not actually stem from what we know as ginger root. It is a big red flower, bigger than a human hand, that grows in South East Asia and is often used in savory dishes.

In a restaurant in Ubud called Spice, which is owned by the same chef as the highly established Mozaic, it came in a sweet form instead of savory. It was used to flavor some ice-cream that was served with a rather lovely crème brulee. The taste of the ice-cream. However, was a bit generic. It was a good ice-cream, but I would never have guess the magic ingredient. I think this one just needs a little more work.

Fear Factor – 0 / Taste Test – 6

Sea salt ice cream



Putting salt into desserts is nothing new, of course. We’ve seen a whole slew of salted caramels and salted chocolate and yet I had never had salt – or salted – ice-cream before. I had heard about sea salt ice-cream being a hit in Japan, and even making it’s way down to Australia, but it wasn’t until Pizza Hut in China started offering the treat on its menu that I had the chance to try it for myself.

The ice-cream came out looking rather blue, which I just can’t imagine is natural. It did, however, remind me somewhat of the ocean which of course is where sea salt comes from. Tasting it was not at all unpleasant. It wasn’t salty in the sense that you were dying for a sip of water. Yet you could taste the salt in the ice-cream. It was as if you could taste salt without it being salty, if that makes any sense. Of course salt is hailed by chefs around the world as a way of enhancing the natural flavors of food, so perhaps it does make sense after all.

Fear Factor – 2 / Taste Test – 7

Ice cream sandwich


Ok, so the title might be a bit misleading. You’re probably thinking: “An ice-cream sandwich? What’s so strange about that?” Well, sure, everyone has eaten a slab of ice-cream between two cookies before, but I’m talking about an actual ice-cream bread sandwich. It’s quite a common sight in some places in South East Asia to see street vendors selling ice-cream served on a slice of bread. I picked one up in Singapore for less than a dollar.

There was a variety of flavors to choose from, and I went for the choc chip option. It came wrapped in a slice of rainbow wonderbread. The bread itself was sweet enough to match the ice-cream fairly well. There was nothing bad or strange about it. I did, however, miss the crunch of wafers that give a standard ice-cream sandwich its texture. If I ever go back to Singapore, I think I might try it again in a different flavor.

Fear Factor – 1 / Taste Test – 8

Rye bread ice cream


Café Loki in Reykjavik was the place where I tried that sheep’s head jelly. To was down the flavors I ordered dessert in the form of their ‘famous’ rye bread ice cream. Rye bread is a classic in all the Scandinavian countries, and no less so in Iceland. They even bake some in the hot springs and thermal pool. It can be quite sweet, depending on the bread, which is why it didn’t sound that crazy to me to turn it into a dessert.

When I ordered it I assumed the bread would have been soaking in the custard base leaving behind the taste of rye. However, it wasn’t removed from the custard but rather crumbled through. The ice cream itself was quite smooth and tasted of caramel. The rye bread added texture, but didn’t actually impart much flavor, whether or not that’s a good thing, I have yet to make up my mind about.

Fear Factor – 2 / Taste Test – 8

Fear Factor – 2 / Taste Test – 8

Red curry ice cream


Sra Bua by Kiin Kiin is without a doubt one of the best Thai restaurants in Thailand, and perhaps in the world. It was started by Danish chef Hendrik Yde Andersen whose Thai restaurant in Denmark had already received a Michelin star. Sra Bua has since earned a coveted Michelin star on its own and has previously been listed among Asias best restaurants.

Arriving a little late I was still just on time to order the set lunch menu. This included their signature dish of frozen red curry. The dish consists of chunks of lobster with a red curry ice cream, lychee foam and some garnishes such as crispy fried onion. The whole dish is presented on dry ice to further enhance the frozen theme.

The lobster was perfectly cooked and the lychee worked well to compliment the sweetness of it. Of course the most interesting of this dish us the red curry ice cream. Tasting it on its own you could get all the familiar flavors of a red curry, but without the kick of chili. It was even a little bit sweet and I can imagine just eating a bowl of it on its own. It was very innovative and a great accompaniment to the lobster.

Fear Factor – 3 / Taste Test – 9

Mexican corn ice cream


I have eaten corn ice cream before, but that was a prepackaged highly processed ice cream bar. This time around I came across some freshly made corn ice-cream from a street food vendor in Valladolid, Mexico. That made it a lot more authentic. On further inspection, the ice cream also contained real kernels of corn. The ice cream itself was super smooth and creamy like an Italian gelato. It definitely tasted of corn, which made the whole thing a little strange, but still delicious. Round two proves that corn can indeed be used as a dessert.

Fear Factor – 1 / Taste Test – 7


Red velvet Magnum


I told you before how much I love Magnum with it’s velvety center and crispy chocolate. They often have a limited edition with fruits or coffee or caramel, but in Mexico I found something a bit more unusual. A red velvet Magnum. It looked promising with swirls of red and white in the center. Unfortunately if it tasted like cake at all, it must have been a week old stale cake. It was almost like eating cardboard. I’ll stick to the original for now.

Fear Factor: 0 / Taste Test – 5

Green detox sorbet


I try to cook and eat healthy food as often as I can, though that may not show on my blog very well. I love my fruits and vegetables, and barely cook any meat. I do have a sweet tooth though, and there aren’t that many healthy sweets. I’ve tried avocado chocolate mousse and banana ice cream, but they just can’t substitute a slice of cake or bowl of chocolate.

I was excited, yet hesitant, to come across a green detox sorbet at an ice cream parlor in Playa del Carmen. Could this be the healthy sweet I was looking for? In a way it was. It tasted good, with hints of sweetness as well as acidity. It was just like eating any other ice cream. Well, that is if you ignore the occasional bursts of cucumber and kale. Hey, they didn’t call it a green detox sorbet without reason.

Fear Factor – 1 / Taste Test – 8

Coriander sorbet


A lot has been said already on my blog about savory sweets and desserts, especially those including salt or bacon. This trend has extended in the culinary world to using herbs and spices in desserts. This was especially evident in a pineapple and coriander dessert I had recently at Pujol, a restaurant which ranks among the top 20 in the world.

The dish consisted of two main components, a 16 hour roasted chunk of pineapple and a coriander sorbet. There was also some caramel and crystalized coriander for garnish. It was a match made in heaven. The sorbet was sweet from the sugar, and though it definitely tasted of coriander, it wasn’t savory. The pineapple was super tender, yet still maintained a bite. What a wonderful combination the two made. No wonder Pujol is so highly rated.

Fear Factor 2 / Taste Test – 9